Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Matzo Brei with Fresh Chives

Scott Phillips

Servings: 4 to 6

Matzo brei is a simple dish of eggs, butter, and matzo (an unleavened cracker-like bread). Although typically served during Passover, it makes a delicious anytime meal. If using salted matzo, halve the amount of salt in the recipe.

Ingredients

  • 4 pieces unsalted matzo (about 4 oz.)
  • 5 large eggs, beaten
  • 1/4 cup thinly sliced fresh chives
  • Kosher salt and freshly ground black pepper
  • 5 Tbs. unsalted butter

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 200
      Sodium (mg): 250
      Carbohydrates (g): 16
      Fiber (g): 1
      Protein (g): 7

Preparation

  • In a small saucepan, bring 1-1/4 cups of water to a boil. In a large bowl, crumble the matzo into 1-inch (or smaller) pieces and pour the boiling water over them. Let sit until the matzo softens but doesn’t turn to mush, about 20 seconds. Using a large slotted spoon, press the matzo against the bowl and pour off any excess liquid (there may not be any). Stir in the eggs, chives, 1 tsp. salt, and 1/4 tsp. pepper.

    Melt the butter in a 10- to 12-inch nonstick skillet over medium-high heat. When the foam starts to subside, add the matzo mixture. Use a heatproof spatula to gently scramble and break up the eggs, cooking until they are softly set, 3 to 4 minutes. Season with more salt and pepper and serve immediately.

Start the meal with a bright Radish & Parsley Salad with Lemon.

Reviews

Rate or Review

Reviews

  • User avater
    noneyourbusiness | 04/18/2014

    Good even if you experiment with different herbs.

  • boychik123 | 04/20/2011

    instead of boiling water i prefer to soak matzo in a warm milk for few minutes.makes it creamier and more delicious.also you can pour the mixture in a cast iron skillet,cover with lid(any kind that fits) until no raw egg is visible(if you are really concern just flip it over).it rises a little, looks like omelette

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks